INGREDIENTS

• 4–6 whole vanilla beans
• 1 cup (8 oz.) vodka or other 70+ proof alcohol

PREPARATION

Split 4–6 whole vanilla beans lengthwise with the tip of a sharp knife. Use the dull side of the knife to scrape the seeds (vanilla caviar, if you’re feeling fancy) from both sides of the pod, and transfer the vanilla seeds to an airtight container (I use a 16-ounce mason jar). Using a knife or kitchen shears, cut the split bean hulls into approximately ½-inch pieces and add them to the same container. (Avoid the temptation to use a tall glass bottle that showcases the whole bean; chopping and muddling the cut pieces inside your jar speeds the process—not as cute, but way more effective.)